One Sheet Pan Chicken Fried Rice

Why You’ll Love This Recipe

This recipe captures the essence of fried rice without the constant stirring or stovetop mess. Baking it on a sheet pan gives the rice a slightly crispy texture and enhances the flavor of every ingredient. It’s perfect for weeknight dinners, meal prep, or using up leftover rice. Plus, it’s customizable, wholesome, and comes together in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked and chilled white or brown rice
• Boneless, skinless chicken breasts or thighs, diced
• Frozen peas and carrots
• Green onions, sliced
• Eggs (optional, for classic fried rice style)
• Soy sauce or tamari
• Sesame oil or olive oil
• Garlic, minced
• Fresh ginger, grated
• Salt and black pepper
• Optional toppings: sesame seeds, sriracha, lime wedges

Directions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Spread the cold, cooked rice evenly on the sheet pan, breaking up any clumps.
3. In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, salt, and pepper.
4. Scatter the diced chicken over the rice, then add the frozen peas and carrots and most of the green onions.
5. Drizzle the sauce mixture evenly over the rice, chicken, and vegetables. Toss gently to combine and spread into a single layer.
6. Bake for 15 minutes, then remove from the oven and stir well.
7. If adding eggs, create small wells in the rice and crack the eggs into them. Return to the oven for 7–10 more minutes, or until the eggs are cooked and the chicken is done.
8. Stir again before serving and garnish with remaining green onions and optional sesame seeds or hot sauce.

Servings and timing

This recipe makes 4 generous servings. Prep time is about 15 minutes, and baking time is 25–30 minutes. Total time: approximately 40–45 minutes.

Variations

• Vegetarian version: Omit the chicken and add extra veggies or scrambled tofu.
• Low-sodium option: Use low-sodium soy sauce and reduce added salt.
• Spicy twist: Add sriracha or red pepper flakes to the sauce.
• Pineapple fried rice: Toss in pineapple chunks for a sweet-and-savory flavor combo.
• Extra crunch: Top with chopped roasted cashews or peanuts before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1–2 minutes or on a sheet pan at 350°F (175°C) for about 10 minutes. You can also freeze it for up to 2 months—just thaw overnight and reheat thoroughly before serving.

FAQs

Can I use freshly cooked rice?

For best results, use chilled rice that’s at least a few hours old or made the day before. Fresh rice can become mushy when baked.

What kind of chicken is best?

Boneless, skinless chicken thighs stay juicy during roasting, but breasts work well if not overcooked.

Can I use other vegetables?

Yes, try bell peppers, corn, green beans, edamame, or broccoli florets.

Is it necessary to add eggs?

No, but eggs add protein and authenticity to the fried rice flavor. You can skip them if preferred.

Can I use brown rice?

Absolutely. Brown rice works just as well and adds extra fiber and nutrients.

Is this gluten-free?

It can be made gluten-free by using tamari or a certified gluten-free soy sauce.

Can I add cooked shrimp instead of chicken?

Yes. Add pre-cooked shrimp in the last 10 minutes of baking so it doesn’t overcook.

How do I keep the rice from drying out?

Use a bit of oil and don’t overbake. Stirring halfway through helps prevent dry spots.

Can I double the recipe?

Yes, just make sure to use two sheet pans to avoid overcrowding.

Do I need to cover the pan?

No, leave it uncovered to help the rice and ingredients roast and develop flavor.

Conclusion

One Sheet Pan Chicken Fried Rice is a simple, crowd-pleasing dinner that delivers bold flavor with minimal effort. With crispy roasted rice, tender chicken, and perfectly cooked veggies, it’s a wholesome, balanced meal made in the oven—no wok required. Whether you’re cooking for a busy weeknight or prepping lunches ahead of time, this easy recipe has all the taste of takeout with the ease of sheet pan cooking.

One Sheet Pan Chicken Fried Rice

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One Sheet Pan Chicken Fried Rice is a delicious, oven-baked twist on the takeout classic. Juicy chicken, crisp-tender veggies, and fluffy rice come together with a savory-sweet sauce, all roasted on one pan for easy prep and cleanup.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Asian-Inspired
• Diet: Gluten Free

Ingredients

• 4 cups cooked and chilled white or brown rice
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 1 1/2 cups frozen peas and carrots
• 4 green onions, sliced (reserve some for garnish)
• 2 eggs (optional)
• 1/4 cup soy sauce or tamari
• 2 tbsp sesame oil or olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 tsp salt
• 1/4 tsp black pepper
• Optional toppings: sesame seeds, sriracha, lime wedges

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Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Spread cold, cooked rice evenly on the sheet pan, breaking up clumps.
3. In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, salt, and pepper.
4. Scatter diced chicken, peas and carrots, and most of the green onions over the rice.
5. Drizzle the sauce over everything and toss gently to combine. Spread into an even layer.
6. Bake for 15 minutes, then stir the mixture.
7. If using eggs, make small wells in the rice and crack eggs into them. Return to the oven for 7–10 more minutes, until eggs are cooked and chicken is done.
8. Stir again and garnish with remaining green onions, sesame seeds, and optional sriracha or lime wedges before serving.

Notes

• Use day-old rice for best texture—fresh rice can become mushy.
• Swap chicken for tofu for a vegetarian option.
• Add pineapple for a sweet-savory twist.
• Top with chopped cashews or peanuts for crunch.
• Use tamari for a gluten-free version.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 430
• Sugar: 5g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 110mg